Italian Stuffed Flank Steak

My Italian Stuffed Flank Steak brings a savory twist to family dinners with a perfectly seasoned flank steak wrapped around a flavorful vegetable and cheese filling. It is a hearty main dish that turns a simple cut of beef into a celebration meal. Every time I bake this, the aroma fills the kitchen and everyone gathers without being called twice.

I first put this together when I wanted something special for a birthday dinner and now we bring it out whenever someone in the family requests a meal that feels festive but is not complicated.

Ingredients

• Flank steak: look for one with even thickness and good marbling for maximum tenderness
• Dry rub: with dried oregano sea salt basil rosemary thyme garlic powder garlic salt and cracked pepper gives the steak deep Italian flavor with each bite make sure spices are fresh for boldness
• Fresh asparagus: choose spears that are bright and firm for the best texture
• Extra virgin olive oil: this helps brown the steak and roast the asparagus look for cold pressed version for more flavor
• Grated garlic: gives the stuffing a punchy aroma use fresh cloves
• Red bell pepper: adds color and sweetness choose a heavy one that feels firm
• Sun dried tomatoes: their tangy richness is essential look for oil packed if possible for extra moisture
• Fresh basil: the aroma makes the stuffing stand out use leaves with no brown spots
• Fresh spinach: a handful adds color and pairs beautifully with steak
• Egg yolk: helps the filling bind together pick large eggs with bright yellow yolks
• Plain bread crumbs: give body to the stuffing choose a texture you enjoy
• Fresh shredded mozzarella: melts into gooey goodness select whole milk mozzarella for best melt

Step-by-Step Instructions

Prep the Flank Steak:

Remove steak from the refrigerator at least thirty minutes before starting to take the chill off then place between two large sheets of parchment paper and use a meat mallet to pound the steak to a third or half inch thickness. This creates an even surface for rolling and helps tenderize the meat.

Mix the Dry Rub:

Combine dried oregano sea salt basil rosemary thyme garlic powder garlic salt and fresh cracked pepper very well in a small bowl. Rub the spice mixture all over the steak on both sides pressing gently so the seasoning adheres. Lay three long pieces of cooking twine evenly under the steak which you will use for tying later.

Prepare the Stuffing:

In a medium bowl mix grated garlic diced red pepper chopped sun dried tomatoes torn fresh basil whole spinach leaves egg yolk bread crumbs and shredded mozzarella until well blended. The mixture should be moist enough to hold together when pressed. If too dry add another splash of olive oil.

Fill and Roll the Steak:

Spread the stuffing mixture evenly over the middle of the steak leaving about an inch of border all around so the filling does not spill out. Roll the steak tightly from one long side to the other with the grain so you get beautiful spirals in each slice press the ends together on top and tie securely with the waiting cooking twine.

Brown and Bake:

Brush a fifteen inch cast iron pan with a tablespoon of olive oil and carefully place the stuffed steak seam side up in the pan. Drizzle another spoon of oil over the top. Bake in a preheated four hundred twenty five degree oven for twenty five minutes.

Prepare and Add Asparagus:

While steak cooks trim woody ends from asparagus and toss with remaining olive oil. After twenty five minutes pull the pan out scatter asparagus around the steak sprinkle with a touch of flaky salt and return to oven with the broiler on for another ten minutes until steak is browned and asparagus are roasted.

Rest and Serve:

Remove pan from the oven check steak with a meat thermometer. For medium doneness you want about one hundred thirty degrees before resting. Tent with foil and let it rest for ten minutes so juices redistribute and final temperature rises. Slice with a sharp knife and serve warm with the roasted asparagus and any savory pan juices.

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Fresh mozzarella is my must have ingredient because it makes every slice irresistibly gooey. My family always hovers nearby when I slice into the steak and that stringy cheese is enough to draw in even picky eaters.

Storage Tips

Leftover stuffed flank steak keeps best wrapped tightly in foil and then placed in an airtight container in the fridge. Slice only what you plan to eat to keep the meat juicy. The steak will stay good for up to three days. For reheating use a covered skillet over low heat or a low oven to gently warm through without drying out the filling.

Ingredient Substitutions

If you cannot find flank steak ask for skirt steak and adjust the pounding and cooking time since it cooks a bit faster. Swap shredded mozzarella for provolone or fontina if you like a richer cheese. Spinach can be replaced with arugula for a peppery note and red bell pepper with roasted yellow peppers for extra sweetness.

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Serving Suggestions

Serve slices of stuffed flank steak with the roasted asparagus right from the pan or add a side of buttery garlic mashed potatoes for a heartier meal. A light arugula salad with balsamic vinaigrette pairs nicely too. For a touch of brightness serve with lemon wedges or drizzle with a simple herb sauce.

A Little Cultural Flavor

While stuffed flank steak is a popular Italian American mainstay the roots of rolling beef with vegetables and cheese go back centuries in Mediterranean cooking. Italians often fill beef with any seasonal produce on hand so feel free to get creative. This recipe nods to classic flavors while being totally adaptable for weeknight cooking.

Frequently Asked Questions About the Recipe

→ Can I use a different cheese instead of mozzarella?

Yes, provolone, fontina, or even gouda work well and add their own flavor to the stuffing.

→ How do I keep the flank steak from drying out?

Let the meat rest after roasting, tented with foil. This helps the juices redistribute and keeps slices moist.

→ Can I prepare the stuffed steak in advance?

Yes, assemble the stuffed flank steak, wrap tightly, and refrigerate for up to 24 hours before cooking.

→ What sides pair well with this dish?

Roasted vegetables, garlicky mashed potatoes, or a fresh green salad make excellent accompaniments.

→ How do I make sure the asparagus stays crisp?

Toss asparagus in olive oil and roast briefly at high heat with the steak for vibrant, crisp-tender stalks.